1/4 cup butter, softened
1/4 cup canola oil
3/4 cup brown sugar
2 eggs room temperature
1 teaspoon vanilla essence
1 1/2 cups flour
1 1/2 tsp baking powder
Pinch of salt
2/3 cup Nutrikids Ready-to-drink Full Cream Milk
1 batch Vanilla Icing
Sprinkles of choice
Preheat oven to 180C and prepare cupcake tin by lining a muffin tin with cupcake cases
In the bowl cream together the butter, canola oil and sugar until creamy and well-combined.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla essence
Sieve together the flour, baking powder, and salt.
Using a spatula, alternate adding flour mixture and milk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
Evenly divide batter into your prepared muffin tin (do NOT overfill) and bake on for 17 -20 minutes.
When the cupcakes are finished baking, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs.
Allow cupcakes to cool completely before continuing.
Once cupcakes have cooled completely, use a knife to cut a hole into the center of each cupcake. Cut the bottom off of each insert and set aside the top, which will serve as the plug for your cupcakes.
Fill each carved hole with sprinkles (about 1 Tbsp), filling just below the brim of the cupcake. Top with your cupcake plug and gently press down. Top with vanilla icing and decorate as desired.